Many foods make us drool and only a few recipes are drool worthy while they are being made. Visiting donut factory where you can see the donuts being shaped, proofed, coming in line to get deep fried and turn beautifully golden and then jump into the silky sugar syrup is a treat to watch. And the best part of you getting to choose from the fresh hot ones – awwww that is so out of the world.. Warm and delicious donuts in hand.. So how much tastier will it be when you can do this factory at home… The answer is – even more exciting and even more delicious.. For this month’s Eggless baking group, Gayathri has chosen Donuts suggested by Jayanthi and here is a sinfully delicious delicacy This recipe will give around 12 donuts.
Ingredients
All Purpose Flour – 1 ¼ cup
Butter (softened) – 1 table spoon
Salt – A pinch
Powdered Sugar –3 table spoons
Vanilla – 1 tea spoon
Instant Yeast – 2 tea spoons
Sugar – 1 tea spoon
Milk – ¼ cup
Water – ¼ cup
Glaze – Recipe coming soon
Method
Warm milk and water to about 120 degrees F. Add sugar and yeast and mix well until the yeast is dissolved. Keep it covered and allow the yeast to proof. After 5 to 10 minutes, yeast mixture should be foamy and ready…Add butter to the yeast mixture
Sieve together flour, salt, powdered sugar and add the yeast mixture
Knead to the dough and proof for at least 30 minutes or until double
Roll the dough to ½ inch thickness and cut into doughnut shape and size.
Proof it for another 30 minutes
Fry in medium hot oil until golden
Dip in glaze and serve warm or you could dust some powdered sugar mixed with cinnamon and enjoy!!!
Sending this to Kid's delight, Valli's page, Yeast Spotting, Monsoon Temptations, My bowl of Snack
All Purpose Flour – 1 ¼ cup
Butter (softened) – 1 table spoon
Salt – A pinch
Powdered Sugar –3 table spoons
Vanilla – 1 tea spoon
Instant Yeast – 2 tea spoons
Sugar – 1 tea spoon
Milk – ¼ cup
Water – ¼ cup
Glaze – Recipe coming soon
Method
Warm milk and water to about 120 degrees F. Add sugar and yeast and mix well until the yeast is dissolved. Keep it covered and allow the yeast to proof. After 5 to 10 minutes, yeast mixture should be foamy and ready…Add butter to the yeast mixture
Sieve together flour, salt, powdered sugar and add the yeast mixture
Knead to the dough and proof for at least 30 minutes or until double
Roll the dough to ½ inch thickness and cut into doughnut shape and size.
Proof it for another 30 minutes
Fry in medium hot oil until golden
Dip in glaze and serve warm or you could dust some powdered sugar mixed with cinnamon and enjoy!!!
Sending this to Kid's delight, Valli's page, Yeast Spotting, Monsoon Temptations, My bowl of Snack
Lovely Clicks :)
ReplyDeleteThe donuts look amazing Sowmya....
ReplyDeleteamazing donuts..
ReplyDeleteWOW...they look amazing :)
ReplyDeletePass me some !!
ShrutiRasoi
wow ! these look professional !
ReplyDeleteThose donuts looks stunning Sowmya..wonderfully done.
ReplyDeleteThis is in my to do list..looks super yumm
ReplyDeleteSowmya, regarding ur q'n about the white part of watermelon, after having the red part you can see the white part, just peel the outer skin (that means the green part) and use the white part for making curries, that white part are tasteless so they works prefect for making curries with it.
ReplyDeleteI was just thinking about making some eggless donuts...and here are yours ....indulgent and Perfect
ReplyDeletewww.priyankacookbook.blogspot.com
They looks so perfect and tempting !
ReplyDeleteWhat do I do with the butter?
ReplyDeleteWhen do I add the butter?
ReplyDeleteThanks for the mention.. Have made the correction now.. You add it to the yeast solution...
Deleteam planning to make this - how do we measure 120 deg F of water temperature ? Can it be heated in the microeave for how many secs ? let me know soumya ...
ReplyDelete.. and how many doughnuts does this recipe make ?
ReplyDelete